18 medium mushrooms (about 1 pound)
1 tablespoon olive oil
3 medium cloves garlic, minced (or 1-1/2 teaspoons bottled minced garlic)
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
1/4 cup sliced green onions
3/4 cup fresh whole-wheat bread crumbs (1-1/2 slices bread)
Egg substitute equivalent to 1 egg or 1 egg, slightly beaten
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt-free Italian herb seasoning
Preheat oven to 425 degrees F. Remove and mince mushroom stems. Put caps in a 13x9x2-inch baking dish and set aside. Heat oil in a medium nonstick skillet over medium heat. Swirl to coast bottom. Saute mushroom stems and garlic for 5 minutes. Stir in bell peppers and cook until soft, 2 to 3 minutes. Add green onion and cook for 2 minutes. Remove pan from heat and stir in remaining ingredients. Stuff filling into mushroom caps. Bake, uncovered, for 25 minutes.
Calories (3 mushrooms) 72 Fat 4 g Carbs 7 g Sodium 90 mg Fiber 0.g.
Exchanges: 1/2 Bread Starch